Posted by: Jonjon | June 23, 2009

Risotto with Tomato, Corn and Basil 9/10

Risotto with Tomato, Corn and Basil 9/10
June 23 2009

• 1-1/4 cups water 295ml
• 1 cup milk 235ml
• 1 tablespoon butter 15g
• 1/2 cup minced onion 80g
• 1/2 clove garlic, minced
• 1/4 cup and 2 tablespoons uncooked Arborio rice 85g
• 1 tablespoon and 1-1/2 teaspoons white wine 20ml
• 1/2 medium tomato – peeled, seeded and chopped
• 2/3 cup fresh corn kernels 150g
• 1/4 cup grated Parmesan cheese 20g
• 1/4 cup fresh basil leaves, cut into thin strips 10g
• 1/4 teaspoon salt 2g
• ground black pepper to taste

1. Combine the water and milk in a medium size pot or saucepan, heat the water and milk to a simmer. Keep the pan over low heat.
2. Melt the butter in a large casserole or skillet over medium high heat. Add the onion and cook for 3 to 4 minutes, stirring occasionally. Add the garlic and the rice, stir constantly for 1 minute. Add the white wine and stir until completely absorbed.
3. Begin to add the heated milk-water mixture 1/2 cup at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding the next. When the rice has cooked for 15 minutes and most of the liquid has been incorporated, add the corn kernels and tomatoes along with the end of the milk-water mixture. Cook, stirring frequently, until the rice is tender but still slightly chewy.
4. The risotto should take 18 to 20 minutes of cooking all together. Stir in the Parmesan cheese, most of the basil, and the salt and pepper. Spoon the risotto immediately onto plates, top with the remaining basil strands, and serve.

This was quite good. The milk made the risotto creamy, and the white wine gave the whole flavor a slight hint of fragrant sourness. There was already flavor before the cheese was added..but the addition of the cheese made the recipe even better. I didn’t have basil and corn, so I used mushrooms, buttercup and basil.
Rissoto Is usually cup of rice to 3~4x cup liquid.


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